• 2 Tbsp. extra-virgin olive oil
• 1 medium onion , chopped
• 3 cloves garlic , minced
• 2 medium carrots , cut diagonally into 1/2-inch-thick slices
• 2 ribs celery , cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 quart organic chicken stock
• Kosher salt
• Freshly ground black pepper
• 8 ounces instant Ramen noodles
• 1 1/2 cups shredded, cooked chicken
• 1 handful fresh flat-leaf parsley , finely chopped

Place a soup pot over medium heat, and coat with the oil. Add the onion, garlic, carrots, celery and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil. Add the Ramen noodles and simmer for 3 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving.